Mushroom Spinach Dip (Vegan Cashew Dip)

Are you looking for the next great dip to serve to all your family and friends? Well you’re in luck because today we have a special guest with a recipe for Mushroom Spinach Dip (Vegan Cashew Dip)! Leanne from Crumb Top Baking is here and you will love the dish she has whipped up!

Mushroom Spinach Dip (Vegan Cashew Dip)


For the cashew cream:

  • 1 1/2 cups raw cashews
  • 1 1/2 cups hot water
  • 2/3 cup unsweetened cashew milk (or almond milk)
  • 1 clove garlic
  • 1 teaspoon kosher salt

For the mushroom mixture:

  • 3 tablespoons extra virgin olive oil
  • 1 pound cremini mushrooms, cleaned and sliced (1/2-inch thick)
  • 1 medium-sized yellow onion, sliced or chopped
  • 3 cloves garlic, finely chopped or minced
  • 1 tablespoon coconut sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh rosemary
  • 3 cups packed fresh spinach



  1. Start by soaking your cashews in hot water for about 20-25 minutes. This will soften them a bit and make them easier to blend into a cream. While they’re soaking you can get started on the rest of the dip.
  2. Prep your mushrooms by gently rubbing the dirt off them with a paper towel. You can also wash them in cold water and pat them dry, but don’t do this too far in advance as the mushrooms will discolour.
  3. Slice your mushrooms into thick slices (about 1/2-inch thick). You should also take this time to slice your onion and mince or chop your garlic cloves.
  4. Heat the oil in a large skillet. Add the mushrooms and onions and stir them around to get some oil on them. The skillet will be full, but don’t worry, the mushrooms and onions will cook down. Cover and let cook for about 10-15 minutes, stirring occasionally, until the mushrooms and onions have softened. The mixture will be a bit watery.
  5. Stir in the garlic, vinegar, sugar and rosemary. Increase the heat and sauté the mixture for a few minutes, or until the garlic has softened and the liquid in the pan has burned off. Stir frequently and be careful not to burn the garlic.
  6. Remove from heat, stir in the spinach and cover for a few minutes to let the spinach wilt.
  7. Meanwhile, drain your cashews and add them to a blender with some cashew milk, garlic and salt. Blend on high until thick and creamy.
  8. Once the spinach has wilted, add the cashew cream to the skillet and stir to combine.


Serve and enjoy!


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